Thi Tran Talks Transitions

“I don’t cook with recipes, I just throw shit together. But at a restaurant, your recipes have to be spot on. So your sous chefs and line cooks have to follow the recipes. But before I just cooked however I wanted. So I had to get used to it.” -Chef Thi Tran, on transitioningStarry Kitchenfrom an underground dinner party in her apartment to a brick-and-mortar restaurant Downtown. [Squid Ink]